Description
Delight in these Gooey Blueberry Pie Bars featuring a crisp lattice pie crust and a luscious blueberry filling. Perfectly balanced with sweet and tangy flavors, these bars combine a tender homemade pie dough with a thickened blueberry compote, baked to golden perfection for an irresistible treat.
Ingredients
Scale
Pie Dough:
- 1 cup unsalted butter, frozen
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon fine sea salt
- 1 teaspoon vanilla paste
- 7–10 tablespoons ice water
Blueberry Pie Filling:
- 2 1/2 cups frozen blueberries
- 1/4 cup brown sugar, packed
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Topping & Finishing:
- 1 egg, lightly beaten
- Turbinado sugar
Instructions
- Prepare Butter: Line a sheet tray with parchment paper or a silicone mat. Grate the frozen sticks of unsalted butter onto the tray and keep in the freezer until ready to use.
- Prepare Pan: Line an 8×8 inch metal baking pan with parchment paper covering all four sides and set aside.
- Mix Dry Ingredients: In a stand mixing bowl, whisk together the flour, granulated sugar, and fine sea salt until evenly combined.
- Incorporate Butter: Add the grated frozen butter to the flour mixture and mix on low speed until butter is coated and pea-sized.
- Add Vanilla and Water: With the mixer running on low, add vanilla paste then drizzle 7-10 tablespoons of ice water gradually until dough starts to clump together.
- Divide Dough and Chill: Separate dough into two equal portions (approximately 366 g each). Press one half into a slab, wrap tightly in plastic wrap. Press the other half evenly into the bottom of the prepared pan. Chill both in the refrigerator for 30 minutes.
- Make Blueberry Filling: Combine frozen blueberries, brown sugar, and lemon juice in a pot over medium heat. Stir occasionally until juice is released and mixture boils. Mix cornstarch and water, stir into filling, and cook 1-2 minutes more until thickened. Remove from heat and set aside.
- Bake Bottom Crust: Preheat oven to 375°F (190°C). Bake the bottom pie crust for 35 minutes until the edges are golden brown.
- Roll and Cut Lattice: Roll out the chilled dough slab on a lightly floured surface into a 9×9 inch square. Cut into 1/2 inch wide strips.
- Weave Lattice: On a parchment-lined baking sheet, lay eight strips parallel and evenly spaced. Fold back alternating strips, place a perpendicular strip across, then unfold. Repeat by folding opposite strips and laying next perpendicular strip until lattice forms a 9×9 inch square.
- Trim and Freeze Lattice: Trim lattice edges to approx. 7.5×7.5 inches for clean lines. Freeze until firm and easily picked up.
- Assemble Bars: Spread blueberry filling evenly over baked bottom crust. Carefully transfer the frozen lattice over the filling.
- Apply Egg Wash and Sugar: Brush lattice top with the lightly beaten egg and sprinkle turbinado sugar evenly over it.
- Bake Bars: Bake at 375°F (190°C) for 30 minutes until lattice crust is golden brown.
- Cool and Serve: Remove from oven and let cool on a wire rack for 2 hours. Cut into 16 small or 6-8 larger bars and enjoy.
Notes
- Measure dry ingredients accurately using the spoon-level method or a kitchen scale for best results.
- If preferred, skip the lattice top and instead roll out dough and cut shapes (like stars) to decorate the filling.
- Store leftover bars in an airtight container at room temperature or refrigerated for 3-4 days.
- Freeze bars for up to one month in an airtight container or freezer bag.
- Pie dough can be made and stored in the fridge for up to 5 days; blueberry filling can be prepped up to one week in advance and refrigerated.
